Kollektive Eats: Vegetable Curry Soup

I had a craving for something with curry today, but  also didn’t feel like going out in the freezing rain to buy any new ingredients.   Luckily, I had some left-over Lentils from my Tomato & White Bean Soup, some Cherry Tomatoes that were about to go bad & a bag of Long-Grained Brown Rice.   After looking up a couple of recipes for inspiration –  Curried Lentils & Coconut Curry Lentil Soup – I decided to make Vegetable Curry Soup with Rice. 

The ingredients I was working with for my Vegetable Curry Soup.


The veggies


The spices

I only had 1/2 a can of Lentils so I added mushrooms & potatoes.  I love mushrooms in an “if a man came to my door with a box of mushrooms instead of flowers I would jump his bones “ kind of way, so you can make this without them. But, why would you??


Step 1: I heated up some coconut oil on medium in a 12″ Straight-Sided Saute Pan & started by frying the mushrooms for about 5 minutes.

Step 2: Once the mushrooms were tender I added the onions & garlic.

Step 3: I threw in the spices.  Salt, Pepper, Curry Powder, Turmeric & Garam Masala, & fried the vegetables in the seasoning for about 3 minutes.

Step 4: I added the cut cherry tomatoes & a tbsp of tomato paste.   Frying the mixture for about another 5 minutes.

Step 5: I added in the beef stock by using 1 Beef Stock Bouillon Cube & 4 cups of water.

Step 6: I added the cut potatoes & another tbsp of Curry Powder.


Step 7:  I allowed the soup to come to a boil.  Then lowered the heat & let it simmer for 25 minutes.

Step 8: While the soup simmered,  I added in a tbsp of margarine, flour  & some almond milk to add a bit of creaminess to the soup.

Step 9: I added my left-over canned lentils 15 minutes into the simmering.  Canned ones don’t need as long to cook as dried ones.

Step 10:  Around the 20 minute of simmer mark, I added in the cut Spinach & let the soup finish simmering.


Step 11:  I had some long grained brown rice at home so added that to the soup.


Tada! Vegetable Curry Soup with rice!

My first Vegetable Curry Soup turned out pretty well.  Next time I would use more lentils, less tomato paste & coconut cream.

Fun fact did you know January is soup month?

Ingredients I Used:

  • Mushrooms
  • Onion
  • Garlic
  • Cherry Tomatoes
  • Potatoes
  • Spinach
  • Canned Lentils
  • Tomato Paste
  • Beef Stock Bouillon Cube
  • Seasoning
    • Himalayan Pink Salt
    • Ground Pepper
    • Curry Powder
    • Turmeric Powder
    • Garam Masala
  • Butter
  • Flour
  • Almond Milk
  • Long Grain Brown Rice

Estimated Cooking Time: 45 minutes with Long Grain Brown Rice.   Soup itself takes 30 minutes.


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